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mini nutella cheesecakes with oreo crust

Mini Nutella Cheesecake with Oreo Crust

Delicious morsels of Nutella perfection. These cheesecakes are moist, delicious and perfect for your next party, event or special occasion.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Family Food and Travel


  • 15 Oreo cookies I used Double Stuff
  • 2 tbsp of butter
  • 8 oz of cream cheese
  • 3/4 cup Nutella
  • 1/2 cup Gay Lea Sour Cream
  • 2 large eggs
  • 2 tbsp white sugar
  • 1 tsp vanilla
  • 1 tsp espresso powder I used Williams and Sonoma
  • Fresh Whipped Cream and Berries for topping.


  1. Preheat oven to 350F.
  2. Place metallic muffin liners in a muffin tin.
  3. In a food processor add Oreo cookies and butter and process until ground to fine crumbs.
  4. Place mixture in the bottom of the muffin tins and use a small glass to press down.
  5. Bake for 5 minutes.
  6. Remove from oven and set aside.
  7. In food processor (cleaned from crumb mixture) place cream cheese, Nutella, sour cream, eggs, sugar, vanilla, and espresso powder and blend until fully mixed.
  8. Fill the liners and tap the muffin tin a few times to release any bubbles.
  9. Bake for 20-25 minutes or until top has risen and there are small cracks visible.
  10. Let cool for 5-10 minutes in muffin tin and then transfer to a tray and refrigerate until ready to serve.
  11. Serve topped with fresh whipped cream and berries and a sprinkle of espresso powder.